Description
These Japanese Katsu Bowls with Tonkatsu Sauce are your go-to for crispy, comforting flavor without the fuss. Crunchy panko-breaded chicken or pork is pan-fried to golden perfection, sliced over fluffy rice, and drizzled with a bold, sweet-savory homemade tonkatsu sauce. Finished with shredded cabbage and fresh toppings, this satisfying Japanese-inspired dinner is easier than takeout—and way more rewarding!
Ingredients
For the Katsu Cutlets:
-
- 2 boneless pork chops or chicken breasts (pounded thin)
- Salt and pepper
- ½ cup all-purpose flour
- 1 large egg (beaten)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
For the Tonkatsu Sauce:
-
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp brown sugar
- 1 tsp Dijon mustard (optional)
For the Bowls:
- Cooked white or brown rice
- Shredded cabbage or lettuce
- Optional toppings: green onions, sesame seeds, pickled ginger, fried egg
Instructions
- Prepare the cutlets: Season the pork or chicken with salt and pepper. Dredge each piece in flour, dip in beaten egg, and coat thoroughly in panko breadcrumbs.
- Pan-fry: Heat a generous amount of oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side until golden and crispy. Transfer to a wire rack or paper towel–lined plate.
- Make the tonkatsu sauce: In a small saucepan, combine ketchup, Worcestershire, soy sauce, mirin, brown sugar, and mustard. Simmer over low heat for 2–3 minutes, stirring until thickened. Set aside.
- Assemble the bowls: Slice cutlets into strips. Divide cooked rice into bowls, top with sliced katsu, drizzle with sauce, and finish with shredded cabbage and toppings of choice.
- Serve hot and enjoy every crispy, saucy bite!
Notes
You can substitute tofu or eggplant for a vegetarian version—just follow the same breading and frying steps.
For a lighter option, air-fry or bake the katsu at $400^circ ext{F}$ until crispy.
Make the tonkatsu sauce ahead of time—it keeps in the fridge for up to a week.
Don’t skip the shredded cabbage! It adds crunch and freshness to balance the rich sauce.
Want a spicy twist? Add sriracha or chili paste to the sauce.
- Prep Time: 20minutes
- Cook Time: 25minutes
Nutrition
- Calories: 540kcal
Keywords: katsu, tonkatsu, japanese, chicken, pork, fried